摘要
研究了1-MCP处理结合冰温贮藏对柿果贮藏品质和衰老褐变指标的影响。结果表明:1-MCP结合冰温贮藏有效延缓果实硬度的下降,维持较高的维生素C、可溶性固形物、可滴定酸和可溶性单宁含量,较好地保留果实原有的营养成分;抑制了贮藏后期丙二醛和膜相对电导率的增加、总酚含量的降低和PPO活性的上升,延缓了果实的衰老进程和褐变的发生,贮藏期可延长60 d。因此,1-MCP结合冰温贮藏是有效延长贮藏期的保鲜集成技术。
In order to explore the effective technique of extending storage period and improving commodity value in Mopan persimmon,effects of 1-MCP treatment and freezing point storage on fruit storage quality,senescence and browning indexes were studied.Results showed that 1-MCP combined with controlled freezing point storage effectively delayed the losses of fruit firmness,vitamin C,total soluble solids,titratable acidity and soluble tannin content,better kept fruit intrinsical nutrition constituents,restrained the rise of MDA,membrance relative conductance and PPO activity during later storage period,fruit senescence process and the occurrence of fruit browning were delayed,and the storage period was extended by about 60 d compared with the control group.Therefore,1-MCP combined with controlled freezing point storage is an effective integrated freshness-keeping technique for extending storage life.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2012年第5期108-113,共6页
Transactions of the Chinese Society for Agricultural Machinery
基金
"十二五"国家科技支撑计划资助项目(2012BAD38B01)
天津市自然科学基金资助项目(11JCYBJC08500)
天津市农业科技成果转化与推广项目(201002020)
关键词
磨盘柿
1-MCP
冰温贮藏
褐变
Mopan persimmon
1-MCP
Controlled freezing point storage
Browning
